![\"Quinoa](\"https:\/\/oneingredientchef.com\/wp-content\/uploads\/2013\/07\/QuinoaMilk.jpg\")
<\/p>\nI run a lot. Between the miles I log every week and my already-fast metabolism, I actually have to put some effort into getting enough calories. This cereal was developed as a snack that included every high-fat, high-protein, high-calorie ingredient in my pantry while still being healthy, unprocessed, and (of course) incredibly tasty.<\/p>\n
The version I make for myself is fairly high in calories because of the super-rich chocolate peanut butter coconut sauce, but I scaled back the ingredients in this recipe to be a little more typical, and you could scale them back even more if you’re looking for lower calorie foods. Regardless of how much sauce you use, this healthy chocolate-coated quinoa makes a very nutritious hot or cold breakfast.<\/p>\n
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![\"Chocolate](\"https:\/\/oneingredientchef.com\/wp-content\/uploads\/2013\/07\/QuinoaJar.jpg\")
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Makes about 3 cups<\/em><\/strong><\/p>\n Cook the quinoa. First, rinse the dry quinoa thoroughly through a strainer to remove the bitter coating, then add to a pot with 1 1\/2 cups water. Allow to simmer for about 20 minutes until all the water is absorbed. Typically with quinoa, you want to use 2:1 water:quinoa ratio, but we’re using a little less water here so the cereal is more dry after cooking.<\/p>\n Just before the quinoa is finished cooking, prepare the chocolate, coconut, and peanut butter sauce. To do this, add all the remaining ingredients (minus the almonds) to a saucepan and gently heat. You don’t want to “cook” this mixture, just melt and incorporate the sauce.<\/p>\n NOTE: This sauce is absolutely killer by itself when chilled. It makes the most rich and delicious peanut butter fudge. I might continue to experiment with this and create a whole recipe around it. Stay tuned. \ud83d\ude42<\/p>\n In a large mixing bowl, pour the liquid chocolate mixture over the top and toss gently until the quinoa is completely coated. What you have now is a warm and delicious chocolate-coated quinoa. If you’re ready to eat this right away, you could easily skip the baking step and enjoy the cereal as-is. But for a firmer texture that will keep for several days…<\/p>\n Preheat the oven to 350\u00ba F and thinly spread the quinoa mixture onto a baking sheet. The thiner you can spread this, the crispier it will get. Bake for at least 30 minutes until it becomes somewhat dry. This will never become super-crunchy granola, but it does firm up quite a bit. Toss in the optional almonds (or any other add-ins you’d like). <\/p>\n Store in mason jars in the refrigerator for up to 5 days. When ready to serve, add to a bowl with non-dairy milk and enjoy hot or cold (both are delicious!).<\/p>\n I run a lot. Between the miles I log every week and my already-fast metabolism, I actually have to put some effort into getting enough calories. This cereal was developed… Continue Reading →<\/a><\/p>\n","protected":false},"author":1,"featured_media":1834,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":[],"categories":[5],"tags":[21,26,36],"wps_subtitle":"","_links":{"self":[{"href":"https:\/\/oneingredientchef.com\/wp-json\/wp\/v2\/posts\/1683"}],"collection":[{"href":"https:\/\/oneingredientchef.com\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/oneingredientchef.com\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/oneingredientchef.com\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/oneingredientchef.com\/wp-json\/wp\/v2\/comments?post=1683"}],"version-history":[{"count":0,"href":"https:\/\/oneingredientchef.com\/wp-json\/wp\/v2\/posts\/1683\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/oneingredientchef.com\/wp-json\/wp\/v2\/media\/1834"}],"wp:attachment":[{"href":"https:\/\/oneingredientchef.com\/wp-json\/wp\/v2\/media?parent=1683"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/oneingredientchef.com\/wp-json\/wp\/v2\/categories?post=1683"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/oneingredientchef.com\/wp-json\/wp\/v2\/tags?post=1683"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}\nIngredients:<\/h4>\n
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Step One<\/h4>\n
Step Two<\/h4>\n
Coconut butter \u2014<\/strong> if you’ve never worked with this ingredient, it is basically the pureed meat of a coconut (think peanut butter made with coconut instead of peanuts). It should be fairly easy to find in most grocery stores and adds a great thickness to this sauce that wouldn’t be possible with just coconut oil.<\/em><\/div>\nStep Three<\/h4>\n
Step Four<\/h4>\n
![\"Quinoa](\"https:\/\/oneingredientchef.com\/wp-content\/uploads\/2013\/07\/QuinoaClose.jpg\")
<\/p>\n![\"Quinoa](\"https:\/\/oneingredientchef.com\/wp-content\/uploads\/2013\/07\/QuinoaTop.jpg\")
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